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Discussion in 'Bad Dog Cafe' started by stxrus, Oct 29, 2020.
Inquiring minds want to know wtf "2 T EVOO" is.... and do I need it for my Strat as well as my Tele?
2 tablespoons of extra virgin olive oil.
As well as sausages.
I often do my asparagus in a fry pan. Olive oil, fast heat, sprinkle of Balsamic just as it's done with a bit of crunch to it, so just hot, not limp. Garlic optional.
Kinda burned out on asparagus right now though.
The thicker stalks are actually the early stalks. The later stalks, after they have been harvested a few times, start to come up skinnier.
I think the thicker stalks end up being more tender and less "stringy", and have more flavor.
We grow our own. Great stuff fresh from the garden. Usually sauteed with almond slices.
I developed my own method of baking it in olive oil, sea salt, and when done, adding freshly cracked black and white pepper then a douse of balsamic glaze.
I somewhat prefer to blanch and sautee asparagus at the moment, let it rest int he pan, and then glaze it.
I can’t remember either of those details! I’ve read most of his novels and had a grand old time with them but apparently they passed right through me. I think I’m due for a revisit!
Dang that does sound tasty, gonna try that out pronto ...thanks!
Goes on sale often.
I like to give it a quick blanche with some strips of red pepper. Keep it bright green not army green. Drain it, char a bit over high heat, olive oil or butter, balsamic or sesame oil.
If it gets old cut the tips about an inch and a half, put in a cup of water, soften in the microwave, throw it in a salad.
Toss in a pan with red pepper, shrimp, butterfly pasta and cilantro.
Here is my recipe, cut asparagus into small piece, throw in bin, get some bacon on!
Not sure what potatoes have anything to do with this thread, but mmm-kay.
Apologies that I haven't got an asparagus tip (geddit?) but here's something else
Slice zucchini (courgette) lengthways so that each slice is about 1/8" thick. Brush with heaps of olive oil both sides, dose with lots of cracked pepper and salt, grill till the flesh is soft and the skin starting to char. Heaven.
I found some nice small zucchini and yellow summer squash for $ 1.39 a pound, so we bought a passel of that and sauteed it up with onion, minced garlic, plenty Louisiana spices and served that over pan toasted tortillas. Pan sautee/poached mahi on the side.
The asparagus was $ 4.00 a pound and wasn't pretty enough to get my money. And, fresh green beans, $ 1.69 a pound, could also have intervened. When it comes to asparagus, I'm a creature of opportunity.
That potato is bomb! The skin looks perfect....
Yeah, that Mike. Should have rightly been named Dick. He is persona non grata at my house, too. Dick. Mike. Whatever
I pick them in the country, wild Asparagus... they are thin, purple and they grow around March beside the olive trees in South Spain. My parents are from a small village in Jaén, the biggest olive oil world's producer, we have some Olive trees plots and I pick them there for free
Problem is, once you try them, you will never buy those from the shop, tasteless, big and empties... nothing
Typical is Asparagus omelette and Stewed Asparagus
I like asparagus sauteed in butter and crushed garlic.
Yet another reason to wish this year was over. This pic was April 12 last year and we had a late Spring overall. Years ago a friend and I used to scour the back roads in northern Illinois for it. It was hard to beat the locals to it so we would watch for the mature plants in early summer and note the location. We often picked a bunch on the way back from fishing and thus the addiction was born. I have to get on my hands and knees and weed those raised beds at least three times in a season to enjoy about a six week window of fresh asparagus. It’s worth it. As noted, it’s a wonderful on the grill.
I do not dislike it. But keeping in mind how expensive it is I think it is a bit overrated.